These were really good and not too sweet! I followed the recipe as written, except that I used a food processor and added 1/4 tsp. each of almond and vanilla extracts and about 1/3 cup of almonds. I baked them on parchment paper in a 350 degree oven for 18 minutes. Afterwards, when they were cool, I melted semi-sweet chocolate with a very small amount of shortening and drizzled it on top of each macaroon. They were slightly crisp on the outside and chewy on the inside.
Yumm!! These are great! I did not use as much sugar and used whole wheat flour and they were still great. I ussually don't use whole wheat flour but I did not have all purpose. Also I used about 1/4 teaspoon vanilla and 1/4 teaspoon almond, and a little more coconut than what was called for!
I made these for my husband who LOVES macaroons. I on the other hand, can't stand coconut and have never tried them before (nor will I). His feedback was that the flavor was good, but he wished they were a little bigger and had more uniform crispiness around the outside. They are moist and look pretty. He keeps eating them though, so something must be right!
I've worked my way through nearly every macaroon recipe on here. This is by far the best. Light in the center, crunchy around the edges, addictive! :) Only thing I did differently was I used parchment paper instead of greasing the pans, and doubled the recipe. I otherwise followed the recipe exactly, the timing was spot on, and BOY are they good!
So easy to make and so delicious. They were a huge hit at a recent dinner party. Only problem is that they're hard to stop eating.
Taste great and low fat. Egg White! I added a couple TBSP of smashed almond. yummy!
I made these exactly as written and they were both beautiful and delicious. I grew up eating coconut macaroons from a can at Passover time and these are better and so easy. I used a melon baller to make pretty little mounds. Yummmm!
This recipe is so easy and really delicious! They would taste even better dipped in chocolate. I would make them again!
I rated this five stars as I don't like coconut macaroons but these tasted great. HOWEVER MINE BURNED ON THE BOTTOM AT 15 minutes SO WATCH THEM VERY CLOSELY.. you might have to reduce cooking time.
I had to weigh the coconut as I didn t have a 7oz package. If my scale was correct it calls for 2.5 c of coconut. I used unsweetened coconut and maybe the longer thread and sweetened coconut would add some moisture. I had to use a gluten free flour as I was making them for a friend who hadn t have gluten...used Cassava flour which is supposed to be very close to wheat flour. I used a cookie scoop to form them and had to pack the batter into it and carefully transfer it to the sheet. (Like others I used parchment which worked well) after fighting to get the first three cookies onto the sheet in one piece I added another egg white which helped somewhat but still had to be very careful. The baked cookie was very dry and not chewy. I don t like giving a bad rating to a recipe as I know little changes can make a difference but I am disappointed with this recipe.
